Ramos Gin Fizz Tartlets | Smoky Bananas Foster Tartlets
I first got excited about the Ramos Gin Fizz about a month ago while watching a Humphrey Bogart film. Bogart kept ordering rye and water (a man after my own heart), while the vamp kept ordering a Ramos Gin Fizz. It looked amazing, frothy, delicious, and somehow not overly elegant. So when a friend of mine decided to host a cocktail party pot-luck (the kind where you bring the fixes for your own featured cocktail, brilliant!), Patrick and I jumped on the Ramos Gin Fizz. Felicia, who writes for the Philadelphia City Paper food blog, Meal Ticket, did an excellent write up of the drink, along with the history and recipe which I highly recommend. Made with gin, cream (do not substitute for milk or half ‘n’ half, it is a completely different drink without it), an egg white, a dash of vanilla, a dash of orange blossom water, lemon, lime, simple syrup, club soda, and shaken for at least 12 minutes, it is probably one of the most annoying cocktails you could ever make, but totally, totally worth it.
Knowing we were bringing this incredibly complex, annoying cocktail, I decided I wanted to bring some desserts and a pickle plate. I made some Meringue variations from Mark Bittman’s recipe a week earlier (rosemary, campari, and meyer lemon), and the pickle plate was easy (I just picked a variety of things I had pickled over the summer), so of course I had to come up with something more complicated to bring over. I decided to make mini tarts. I was totally winging it, but it all came together, and I have to admit I was extremely satisfied. Below are the recipes for the two mini tarts I made.
NOTA BENE: I made these tarts using a mini silicon baking cup tray thing (about 1″ in diameter and a 1/4″ deep). I happen to pick them up on sale at Fante’s, but I imagine you could make these by pressing the graham cracker crust into a small cookie mold, and by spooning the chocolate onto a silicon baking sheet.
Ramos Gin Fizz Tartletes
- 1 1/2 cups of graham cracker crumbs
- 1/4 cup of white sugar
- 6 tablespoons of melted unsalted cultured butter
- 1 package (8oz) creme fraiche
- 1/4 cup of powdered sugar
- 2 tablespoons of gin
- 1/4 teaspoon of orange blossom water
- 1/4 teaspoon vanilla extract
- meyer lemon curd
- mix the graham cracker crumbs and white sugar together in a bowl, add the melted butter and quickly press into molds. If you make them too thin they will crumble, so be generous. Bake them at 325F until the golden, about 10 minutes. Let cool then place in the center of baking cups.
- in a small food processor, blend the creme fraiche, gin, orange blossom water, vanilla, and powdered sugar. Try not to over process it, when you are finished it should have a texture similar to whipped cream
- spoon a dollop of the creme fraiche mixture onto each graham cracker crust and top it off with a tiny spoonful of the meyer lemon curd
- chill until served
Smoky Bananas Foster Chocolate Tartlets
- 9oz of chocolate (preferably dark)
- 2 tablespoons + 4 tablespons unsalted cultured butter (divided)
- 2 tablespoons of heavy cream
- 1/2 teaspoon smoked sea salt or other sea salt
- 1 cup of dark brown sugar
- two bananas quartered and diced
- six ounces of rye whiskey or bourbon
- chipotle powder
- start by making the bananas foster. This is one of the coolest and easiest things I have ever made. In heavy bottomed saucepan heat the 4 tablespoons of butter and 1 cup of dark brown sugar until caramelized (about 5 minutes)
- toss in bananas and shake the pan around until covered
- add rye whiskey and light on fire (really fantastic), cook until the flames go out, about three minutes. set aside.
- in a heavy bottomed saucepan begin heating the chocolate and remaining butter on low, stirring constantly until melted. add the 2 tablespoons of heavy cream and quickly but gently fold in the salt. It will have a slightly grainy texture. Quickly begin spooning the chocolate into your molds or onto a silicon baking sheet (or parchment).
- using a small slotted spoon or fork, pick out 3 pieces of bananas and press them into each chocolate piece
- sprinkle with chipotle, chill until served